This dessert is a hybrid between a soufflé and a custard cake. Because everything is blended instead of whisked, the batter becomes ultra-fine and airy. Baking in a water bath creates a cloud-soft, bouncy, melt-in-your-mouth texture with a moist bottom layer and spongy top — exactly like the photos.
Tips for Best Results
✓ Use room-temperature eggs for maximum rise.
✓ Do not overblend — it adds too much air and may cause cracking.
✓ A water bath is essential for the smooth, jiggly texture.
✓ Let it cool completely before cutting; it firms up in the fridge.
✓ You can reduce sugar to 150 g for a lighter sweetness.
Servings
Makes 6–8 large slices or 10 smaller squares.
Estimated Nutritional Info (per slice, 1/8 of tray)
Calories: ~165
Protein: 6 g
Fat: 5 g
Carbs: 23 g
Sugar: 18 g
Calcium-rich and low in heavy fats.
Benefits
Fast, beginner-friendly (no whipping or special tools).
Light and lower-fat compared to cheesecake.
High calcium from milk.
Naturally gluten-reduced if you replace flour with extra cornstarch.
Kid-friendly, great for snacks or breakfast.
Q & A
Q: Can I make it without a water bath?
A: Yes, but it will be more cake-like and less silky. Water bath gives the signature “soufflé” softness.
Q: Can I use plant milk?
A: Yes, but cow’s milk produces the fluffiest structure. Plant milk results in a slightly denser cake.
Q: How long does it keep?
A: 3–4 days refrigerated in an airtight container.
Q: Can I add flavors?
A: Absolutely! Try matcha, lemon zest, cocoa, or condensed milk for a richer version.
Q: Why did my cake collapse?
A:
Oven too hot
Underbaking
Opening the oven early
Skipping the water bath
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